Слушай, как ты такую красотищу ваяешь! И рецептик сразу же пжлста. Малышов не имею, кроме котенка, но у нас такие вещи тоже не залеживаются.
У меня просто формочка с такой совой. Она вообще-то для Шпрингерле, но и для печенья подошла. Единственное, в процессе выпечки все же форма поплыла и печенье немного уменьшилось в размере. Рецепт брала на сайте Anne L. Watson, копирyю оттуда. Мед я использовала каштановый, у него приятный горьковатый привкус и особый аромат.
This recipe is good with any kind of honey, but it's especially nice with specialty, strong-flavored honey such as sage or maple. You can add flavoring extracts if you want lemon, orange, almond, or whatever.
1/2 cup (115 grams) butter or margarine
1/2 cup (120 grams) softened cream cheese
1 large egg
1/4 teaspoon salt
1 cup (240 milliliters) honey
1 teaspoon vanilla extract
2 tablespoons whipping cream
About 4 cups (550 grams) all-purpose flour
1. Melt the butter. Add the cream cheese, broken into small pieces. Set aside.
2. Beat the egg in a large bowl. Add the salt and mix well.
3. Mix the honey, vanilla extract, and cream. Add to the egg.
4. Add the butter mixture slowly to the egg mixture and beat well.
5. Add flour slowly until the mixture is solid enough to knead. If you’re using an electric mixer, stop the mixer once or twice as you’re adding flour, and scrape the sides of the bowl to get all the flour mixed in.
6. Transfer the dough to your work surface and knead in more flour to make a soft, slightly sticky dough.
7. Wrap and refrigerate the dough for 30 minutes.
8. Roll and form the dough according to the directions provided with your cookie mold, or see the appendix of this book for basic cookie forming directions.
9. Chill the cookies while you preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
10. Bake small cookies for ten to fifteen minutes until slightly browned at the edges. If you’re making a very large cookie such as the “Shepherd Nativity,” which is ten inches in diameter, use a lower the oven temperature--300 degrees F (150 C). Bake until firm. This will probably be much longer than the time given for smaller cookies, so check the cookie about every ten minutes.
This recipe makes a soft, mild-flavored cookie. Because it's sweetened with 100% honey
